Chocolate Chip Cookies

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Yields24 ServingsDifficultyBeginner
Prep Time20 minsCook Time15 minsTotal Time35 mins

How to Make the Best and Easiest Chocolate Chip Cookies

There are hundreds of chocolate chip cookie recipes; Everyone has a favorite recipe too! I have a recipe that I have been making for many years and always tastes the best. Chocolate chip cookie that turns out perfectly every single time! 

These cookies, which you can prepare with chocolate chip or chocolate pieces, will be indispensible parts of your coffee and tea breaks! Also preparation is very easy and quick! 

Chocolate Chip Cookies Ingredients

 1 cup (2 sticks) unsalted butter, melted and cooled to room temperature (8 oz/226g)
 1¼ cups packed light brown sugar (9 oz/250g)
 ¾ cup granulated sugar (6 oz/175g)
 2½ cups all-purpose flour, spooned and leveled *(see note below)* (10.5 oz/300g)
 1½ tsp kosher salt or ¾ teaspoon fine sea salt
 1 tsp baking soda
 2 large eggs
 2 tsp vanilla extract
 12-ounce bag (2 cups) semisweet or bittersweet chocolate chips
 Flaky sea salt

Chocolate Chip Cookies Instructions

1

In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.

2

Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.

3

Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies). Fold in the chocolate chunks, then chill the dough for at least 30 minutes.

4

For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.

5

Preheat oven to 350°F (180°C). Line a baking sheet with Silpat Premium Non-Stick Silicone Baking Mat.

6

Scoop the dough with an ice-cream scoop onto Silpat-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.

7

Bake for 12-15 minutes, or until the edges have started to barely brown. Cool completely before serving.

8

Enjoy!

Ingredients

 1 cup (2 sticks) unsalted butter, melted and cooled to room temperature (8 oz/226g)
 1¼ cups packed light brown sugar (9 oz/250g)
 ¾ cup granulated sugar (6 oz/175g)
 2½ cups all-purpose flour, spooned and leveled *(see note below)* (10.5 oz/300g)
 1½ tsp kosher salt or ¾ teaspoon fine sea salt
 1 tsp baking soda
 2 large eggs
 2 tsp vanilla extract
 12-ounce bag (2 cups) semisweet or bittersweet chocolate chips
 Flaky sea salt

Directions

1

In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.

2

Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.

3

Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies). Fold in the chocolate chunks, then chill the dough for at least 30 minutes.

4

For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.

5

Preheat oven to 350°F (180°C). Line a baking sheet with Silpat Premium Non-Stick Silicone Baking Mat.

6

Scoop the dough with an ice-cream scoop onto Silpat-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.

7

Bake for 12-15 minutes, or until the edges have started to barely brown. Cool completely before serving.

8

Enjoy!

Chocolate Chip Cookies

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Yields24 ServingsDifficultyBeginnerCook Time15 mins

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